What does green vegetables mean?

What does green vegetables mean? Many people like to eat vegetables. The nutritional value of vegetables is also very high, and the types of vegetables are also very diverse. Next, let me take you through the relevant content about what green vegetables mean. What does green vegetables mean? 1

Green vegetables refer to production materials such as chemically synthesized pesticides, fertilizers and other production materials that are prohibited or restricted in the production and processing process in accordance with standard requirements and are harmful to human health and the ecological environment. products produced from substances. Green vegetable production units produce in accordance with specific technical standards and must be certified by specialized agencies to obtain permission to use the green vegetable trademark. Green is a general term for pollution-free, safe, high-quality, nutritious food.

Since things related to environmental protection are usually labeled as "green", in order to highlight that this type of food comes from a good ecological environment, it is named green food. In other words, green food refers to the general term for safe, high-quality, nutritious food that follows the principle of sustainable development, is produced according to specific production methods, is certified by a specialized agency, is allowed to use the green food label, and is pollution-free. It is an emerging leading food for future agriculture and food development.

What does green vegetables mean?

1. Green vegetables refer to following the principles of sustainable development, producing in accordance with a specific quality standard system under the premise of a good ecological environment in the place of origin, and A general term for pollution-free, safe, high-quality, and nutritious vegetables that have been identified by specialized agencies and are allowed to use the green food label.

2. Green vegetables are a type of green food, which means that the pesticide residue index remaining in the vegetables after the use of pesticides during the production process is lower than the national or international standards. What does green vegetables mean 2

Therapeutic effects of green vegetables

1. Provide nutrition and strengthen the body

Green vegetables are the richest in vitamins and minerals One of the vegetables, if an adult eats 500 grams of vegetables every day, it can meet the vitamins, carotene, calcium, iron, etc. needed by the human body, provide material conditions to ensure the body's physiological needs, and help enhance the body's immunity.

2. Maintain blood vessel elasticity

Green vegetables contain a large amount of crude fiber. After entering the human body and combining with fat, it can prevent the formation of plasma cholesterol and promote the formation of cholesterol metabolites-cholic acid. It can be excreted from the body to reduce the formation of atherosclerosis and maintain the elasticity of blood vessels.

3. Moisturize the skin and delay aging

Green vegetables contain a large amount of carotene (1 times more than beans, 4 times more than tomatoes and melons) ) and vitamin C, after entering the human body, can promote the metabolism of skin cells, prevent rough skin and pigmentation, and make the skin bright and clean. Slow down aging.

4. Anti-cancer and anti-cancer

The vitamin C contained in green vegetables will form a "hyaluronic acid inhibitor" in the body, which has anti-cancer effects. Can make cancer cells lose their vitality. In addition, the crude fiber contained in green vegetables can promote large intestine peristalsis, increase the excretion of toxins in the large intestine, and achieve the purpose of preventing and fighting cancer.

What are the misunderstandings about eating vegetables

Myth 1. Fresh vegetables are healthier than refrigerated vegetables.

If it refers to fresh vegetables just picked from the vegetable field, there is no problem with this statement. But in fact, most of the vegetables we eat are not that fresh anymore, and have usually been stored for several days, and their vitamins are gradually lost during the storage process. On the contrary, vegetables that are quickly frozen at ultra-low temperatures can retain more vitamins, because vegetables are quickly frozen after being picked, which can effectively prevent the loss of vitamins.

Misunderstanding 2: Cut first and then wash.

Nowadays, most people choose to cut vegetables first and then wash them. They think that washing them first may not make them clean. But, you know what? Many nutrients and beneficial substances in vegetables are water-soluble. Chopping vegetables into small pieces will cause a large amount of nutrients to be lost in the water during the washing process.

In this way, when we eat vegetables, we will not be able to achieve the desired purpose of supplementing the body's nutritional elements. The correct method is to wash and then cut and then cook, so that the nutrients are not easily lost.

Misunderstanding 3: Vegetable soup must be thrown away.

When cooking, about 30%-70% of vitamin C and some water-soluble nutrients will be dissolved in the soup. If the vegetables have been blanched with water before cooking to remove oxalic acid, nitrites and pesticides, and less oil and salt are added when frying, then it is harmless to drink the vegetable soup.

Misunderstanding 4: Squeezing out the vegetable juice.

Some vegetables need to be chopped finely when making fillings for wontons and steamed buns, and a lot of juice will flow out. Some people squeeze out the juice from vegetables for the convenience of shaping or stuffing. In fact, this approach is unscientific. In this case, 70% of the vitamins and minerals in the dish will be discarded. The correct way is to chop and stir the vegetables with dried fragrant mushrooms, meat, etc., so that the juice of the vegetables can seep into other fillings. This can also make the buns more delicious, and the nutrients are fully retained in the buns. , absorbed by the human body.

Misunderstanding 5: Too much oil.

Many people think that cooking with too little oil will not taste good, so they add a lot of oil. However, vegetable oil is the same as animal oil. Each gram of oil produces 9 kilocalories. Excessive intake of oil can induce obesity or lead to hyperlipidemia and cardiovascular and cerebrovascular diseases due to excessive calorie intake. Therefore, cooking oil should be appropriately refueled, per person per day. Eat 25 grams of oil and no more than 30 grams.

Misunderstanding 6: Vegetables are stored for a long time.

Storing vegetables for a long time will cause fresh vegetables to become wilted, and wilted vegetables are not only unpalatable, but most of the vitamin C is destroyed. The non-toxic nitrate in vegetables will be reduced to nitrite. Nitrite can turn normal hemoglobin into methemoglobin, which no longer has the ability to carry oxygen. In severe cases, it can cause bruises, shortness of breath, etc. on the nails, lips, and even the whole body. symptom. Therefore, for the sake of your own life and health, you should try to eat fresh vegetables.

Misunderstanding 7: Eat every other meal and overnight.

People who are more economical may put aside the dishes that they cannot finish in one meal until the next meal. At this time, the nutrition of the dishes is almost gone. It has been measured that if the fried vegetables are left for 15 minutes, the vitamin C will be reduced by 20%, 30% for 30 minutes, and 50% for one hour. Moreover, the food from the next day is easy to spoil, and food poisoning is easy to occur if you eat it. Therefore, it is best to cook it and eat it now, which is both hygienic and nutritious.

Misunderstanding 8: Improper refrigeration.

Now that the weather is hot, many people store the vegetables they buy in the refrigerator. In fact, the suitable storage temperature for most vegetables is 3 degrees Celsius to 10 degrees Celsius, while cucumbers cannot be lower than 10 degrees Celsius. If they are stored in a refrigerator at about 4 degrees Celsius, the color of the cucumber will become darker and the body will become softer, which can be seen after cutting. It is a transparent gel-like liquid, and the taste of cucumber will disappear at that time.

Misunderstanding 9: Cooking takes a long time.

The vitamin C in some vegetables is easily oxidized and decomposed when exposed to heat and cannot be cooked for a long time. Even if these vegetables are stir-fried over high heat or heated for a short time with a lid on them, some of their nutrients will be lost. If they are cooked for a long time, the vitamin C will be reduced even more, so very little vitamin C will be absorbed by the body.

Misunderstanding 10: Eating too much.

You should not eat too much vegetables, because most vegetables are not easy to digest, especially bamboo shoots, celery, broad beans, etc., which contain high amounts of crude fiber. Eating a large amount will aggravate the condition of patients with gastrointestinal diseases. It is also easy to cause gastric bleeding or esophageal variceal bleeding in patients with liver cirrhosis; and a large amount of fiber will affect the absorption of calcium and zinc, especially pregnant women and children in the growth and development period; most of the protein in vegetables is "incomplete protein" and is lacking in the human body. There are many essential amino acids. In order to lose weight, if you do not eat an appropriate amount of high-quality animal protein and the fat-soluble vitamins A and D in it for a long time, you will easily suffer from malnutrition. The appropriate intake of vegetables per day is 300g-500g, and it is not advisable to eat more.

Misunderstanding 11: Blindly eating raw food.

People's appetite will also decrease when the weather is hot. Sometimes just eating some raw vegetables can solve the problem. However, some vegetables themselves are poisonous and cannot be eaten raw. They must be heated and cooked to destroy the toxins in them, such as sword beans, lentils, potatoes, bean sprouts, etc.

Vegetables that can be eaten raw must be non-toxic and uncontaminated, such as radish, tomatoes, cucumbers and other varieties with good taste. Most of the vegetables on the market now have been sprayed with pesticides. Although everyone is accustomed to soaking the vegetables first and then washing them, this can only remove about 30% of the pesticides. Eating these vegetables raw will cause harm to human health. . Therefore, try not to eat vegetables raw, even those that can be eaten raw. What does green vegetables mean 3

What is the nutritional value of green vegetables

The nutritional value of green vegetables is generally considered to be very high for many reasons. They are low in calories, which means they play an important role in the diet to maintain a healthy weight and prevent obesity-related health problems. Additionally, they are rich in vitamins, including folate and fiber. All these elements combine to greatly increase the nutritional value of green vegetables.

Green vegetables are not considered calorie-dense, which means they contain relatively few calories per serving. The low calorie density contributes significantly to the nutritional value of green vegetables because more green vegetables can be eaten and therefore more nutrients can be consumed without consuming too many calories. This low caloric value allows people to eat large amounts of green vegetables instead of eating more caloric-rich foods, promoting fullness without overindulging. Additionally, green vegetables, like most other vegetables, are naturally low-fat foods.

While different types of vegetables will have varying amounts of some of the nutrients they contain, vegetables are generally rich in vitamins K, A, and C. Vitamin K is well known for its ability to help form blood clots and can prevent overcoagulation. Bleeding occurs during injury or surgery, as well as promoting healthy bone density and playing an important role in cardiovascular health. Vitamin A also promotes bone health, a nutrient that is essential for cell development, skin health, and maintenance of the body's mucous membranes and tissues. As we all know, the most significant role of vitamin C is to help the body fight infections, improve immune function, and regulate cholesterol levels.

Various B vitamins are found in different types of vegetables, but most contain large amounts of the B vitamin folic acid. Folic acid is considered an important nutrient, especially for women of childbearing age, as it plays a vital role in preventing neural tube defects in newborns. Considering this important health benefit, the presence of folic acid certainly affects the nutritional value of green vegetables.

Fiber is another important element in the overall nutritional value of vegetables. Vegetables like greens are one of the greatest sources of dietary fiber, which is essential for healthy digestive function. Eating dietary fiber also makes people feel full, which helps prevent overeating.